All About Offal: Recipe Round Up

This post is a continuation of our series about including organ meats in your diet.  Be sure to see the rest of the series here.

For this edition of All About Offal, I thought it would be fun to take a look at some of the ways other bloggers are including organ meats in their diet.  I’m sharing a few recipes below that I’ve come across and thought would be delicious ways to keep eating those organ meats.

Something we haven’t talked about yet in our series is including chicken gizzards, so when I saw this recipe from Set Free, I just knew I had to share it with you.  I have a whole bag of chicken gizzards in my freezer and I think this Slow Cooker Chicken Gizzards recipe might be just the way to use them up!

I have to say I never would have thought about including raw liver in a smoothie.  But that’s exactly what Debbie over at Easy Natural Food has done with her Raw Liver Smoothie recipe.  This actually does seem like an easy, unnoticeable way to consume beef liver.

You’ll want to be sure to check out KerryAnn’s Secret About Liver over at Cooking Traditional Foods.  I love her helpful tips about consistently including small amounts of liver in your diet.

Sarah over at Nourished and Nurtured has an unusual, but delicious looking recipe: Bacon and Liver Spaghetti Squash with Capers.  How can liver not taste good when combined with bacon, spaghetti squash, and capers?  They’re all some of my favorite foods (just be careful with that spaghetti squash!).

This Crispy Lemon Liver recipe from Jan’s Sushi Bar looks quite tasty.  I love the idea of fresh lemon combined with liver.  Yum!

What’s your favorite way to prepare organ meats?  If you have any recipes or ideas to contribute, please share them below in the comments!

This post is part of Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Monday ManiaFat TuesdayTraditional Tuesdays, Real Food Wednesday.


  1. Hi Minday, great roundup! Thanks for including my Raw Liver Smoothie. Definitely going to check out some of these other links too!

  2. Heather H. says:

    I grind up beef liver and mix 1/2 cup of liver with 1 lb of ground beef and use it for everything that requires ground beef. You don’t taste it at all in dishes like tacos, spaghetti, meatloaf etc… I also am madly in love with foie gras. It doesn’t taste a thing like liver, it’s delicious!

    • Mindy says:

      I love to mix up ground beef liver in flavorful beef dishes, too. It’s such an easy way to get those organ meats in! I really need to try foie gras one of these days. It sounds amazing!

  3. jpatti says:

    I only used an ice cube sized portion of beef liver in a pound of hamburger… and yes, I taste it.

    Yet, if I make broth and crumble the giblets up into the broth after cooking, I don’t taste them at all. Course this only works for poultry.

    I know of no way to make beef liver edible. Blech. Even the smell turns my stomach.

  4. Sissy says:

    We eat a lot of beef tongue!! Its time consuming to prepare but well worth the effort!! Boil the whole tongue for about 4 hours…..there is an outer layer that contains the tastebuds….this tough layer will loosen as it boils….pull that layer off (it should peel right off….trim off the back side of the tongue (where it was attached to the animal). Put back in pot, add any seasoning you like. Boil until tender. The amount of time depends on how you are planning to prepare it. You can make a soup or stew, bbq beef sandwiches or you can slice and fry in a pan for sandwiches or for serving plain. If you can find a local custom processing plant near you a lot of times they will just give you the tongues to get rid of them!! I was getting about 3 a week totally for free because no one wants them!!

    • Mindy says:

      Thanks for the wonderful info about tongue, Sissy! I’m going to have to find some and give this a try. I’ve heard such good things about beef tongue. :-)

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